Bleach-Free Kitchen Disinfecting
How do you clean your cutting boards and counter tops after preparing raw meat?
Some say the only safe way is to use a mild bleach and water solution. But bleach is bad for the environment and is also a lung irritant. There has to be a greener way. I researched the question and found that the solution (no pun intended) depends on your comfort level with a little bacteria, since the only thing guaranteed to kill all germs is bleach.
Some people use straight vinegar, but that isn’t quite strong enough for me, so I look to hydrogen peroxide. Many people swear by a one-two punch of straight white vinegar followed by the commonly found 3% solution of hydrogen peroxide undiluted. For my peace of mind, I’m adding boiling water to the mix.
Here’s the method I’m adopting in my own home:
Preparation
- Devote one cutting board to raw meat and never use it for other items.
- Get two spray bottles and fill one with vinegar and one with hydrogen peroxide. Never mix them; it makes a dangerous compound!
- Boil water in the kettle while cleaning.
Procedure
- Pour boiling water on the surface and scrub with soap
- Rinse
- Spray both the surface you are cleaning and your sponge with vinegar and let sit for 5 minutes.
- Spray the surface and your sponge with hydrogen peroxide and let it sit for 5 minutes.
- Follow up with a rinse of boiling water on the surface and your sponge.
It does take a bit more effort, but for harmless hygiene, this is the way to go. What’s your green cleaning preference?
Image: Nancy Hugo
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